Patak Meats Quotes

Oh, sweet! New man meat's made it to town, y'all. Let's gobble. ~ Gena Showalter

You will eat no fried meats," he began abruptly. "You will eat no pastries, but you will eat plenty of vegetables. You will eat good, substantial, wholesome food - the kind of food your mother makes. You will go to bed at ten o'clock and arise punctually at seven o'clock. You will not smoke or drink or chew. And you will follow this regimen all year round, for as long as you row for me. A man cannot abuse his body for six months and then expect to row the other six months. ~ Daniel James Brown

Ostrich is a very lean meat. Bison is a very lean meat. Chicken is a very lean meat. Notice something about my favorite meats? ~ Arlo Guthrie

health risks of diets loaded with red meat, such as hamburger and steak, and processed meats, such as hot dogs, bacon, and cold cuts. They found that over a ten-year period, men who ate the equivalent of a quarter-pounder hamburger a day had a 22 percent higher risk of dying from cancer and a 27 percent higher risk of dying from heart disease than those men whose diet did not contain such red meat. With women, it was even more impressive. Women who ate large amounts of red meat had a 20 percent higher risk of dying from cancer and a 50 percent higher risk of dying from heart disease. ~ Richard Furman

…Sugar has become an ingredient avoidable in prepared and packaged foods only by concerted and determined effort, effectively ubiquitous. Not just in the obvious sweet foods (candy bars, cookies, ice creams, chocolates, sodas, juices, sports and energy drinks, sweetened iced tea, jams, jellies, and breakfast cereals both cold and hot), but also in peanut butter, salad dressings, ketchup, BBQ sauces, canned soups, cold cuts, luncheon meats, bacon, hot dogs, pretzels, chips, roasted peanuts, spaghetti sauces, canned tomatoes, and breads. From the 1980's onward manufacturers of products advertised as uniquely healthy because they were low in fat…not to mention gluten free, no MSG, and zero grams trans fat per serving, took to replacing those fat calories with sugar to make them equally…palatable and often disguising the sugar under one or more of the fifty plus names, by which the fructose-glucose combination of sugar and high-fructose corn syrup might be found. Fat was removed from candy bars sugar added, or at least kept, so that they became health food bars. Fat was removed from yogurts and sugars added and these became heart healthy snacks, breakfasts, and lunches. ~ Gary Taubes

Their best and most wholesome feeding is upon one dish and no more and the same plaine and simple: for surely this hudling of many meats one upon another of divers tastes is pestiferous. But sundrie sauces are more dangerous than that. ~ Pliny The Elder

As a chef, I could not wash my hands - nor clean pots, pans, utensils, meats or produce, nor make soups and sauces - if I did not have clean water. Were this to happen, of course, these would be the least of my concerns. Because water is the linchpin of survival: without it, not much else matters. ~ Marcus Samuelsson

Tree nuts and peanuts = 3 servings per week Fresh fruits including natural fruit juices = 3 servings per day Vegetables = 2 servings per day Seafood (primarily fatty fish) = 3 servings per week Legumes = 3 servings per week Sofrito = 2 servings per week White meat In place of red meat Wine with meals (optional) = 7 glasses per week Discouraged Soda drinks < 1 drink per day Commercial baked goods, sweets, pastries < 3 servings per week Spread fats < 1 serving per day Red and processed meats < 1 serving per day *Adapted from Estruch, et al. (2013) Sofrito is a sauce made with tomato and onion, and often includes garlic, herbs, and olive oil. Commercial bakery goods, sweets, and pastries included cakes, cookies, biscuits, and custard, and did not include those that are homemade. December 2014 Page 100 of 112 ~ Anonymous

You cannot murder interns, but other than that, they are the same as mules. You can rob them, abuse them, debase them. There are no limits. When a man agrees to be intern, he is saying, "I am no longer human being with rights, I am like dog or monkey. Use me for labor until my body breaks and then consume all of my meats." I ~ Simon Rich

Every inch of space was used. As the road narrowed, signs receded upwards and changed to the vertical. Businesses simply soared from ground level and hung out vaster, more fascinatingly illuminated shingles than competitors. We were still in a traffic tangle, but now the road curved. Shops crowded the pavements and became homelier. Vegetables, spices, grocery produce in boxes or hanging from shop lintels, meats adangle - as always, my ultimate ghastliness - and here and there among the crowds the alarming spectacle of an armed Sikh, shotgun aslant, casually sitting at a bank entrance. And markets everywhere. To the right, cramped streets sloped down to the harbor. To the left, as we meandered along the tramlines through sudden dense markets of hawkers' barrows, the streets turned abruptly into flights of steps careering upwards into a bluish mist of domestic smoke, clouds of washing on poles, and climbing. Hong Kong had the knack of building where others wouldn't dare. ~ Jonathan Gash

Old friendships are like meats served up repeatedly, cold, comfortless, and distasteful. The stomach turns against them. ~ William Hazlitt

Here is a basic recipe for salad dressing which you can vary according to the flavorings or herbs you decide to use. Salad Dressing 1 cup apple cider vinegar 1/3 cup lemon juice 1 cup olive oil ½ teaspoon salt ¼ teaspoon pepper Mix everything together in a shaker jar. Variations: Add 1 tablespoon of Dijon mustard Add 1 teaspoon or more of red pepper flakes, or a dash of hot sauce Add 4 cloves of garlic, minced Add a handful of chopped herbs, either fresh or dried Add ½ cup of thick yoghurt to make a creamy dressing which can double as a sandwich spread. This salad dressing can also be used as a marinade for meats and poultry. The vinegar will tenderize tough cuts as well as add flavor. Marinate the meat for at least 3 hours or preferably overnight. Afterwards, you can reduce the marinade to make a flavorsome sauce. ~ Sam Huckins

The chalkboard menu really seemed to emphasize that everything was local and that everything had maple syrup in it. The BBQ beef was in maple syrup BBQ sauce. The mac and cheese was made with smoked maple cheese. There was maple tofu and maple-syrup dressing for the salads.
"Did you forget you were in Vermont for a second?" Stevie said to Janelle as they took their trays. "Look down. You are standing in maple syrup."
"Yeah," Janelle replied, a bit dispiritedly, as she took some tofu and vegetables. "It's not my favorite."
Nate stared down the sneeze guard at the mapleized meats.
"I'll drink the living blood of trees," he said. "Hit me. ~ Maureen Johnson

My father slapped my thighs with a variety of meats until I began to cry and sulked in the corner. I later became a musician ~ Thom Yorke

Black was bestlooking ... Ebony was the best wood, the hardest wood; it was black. Virginia ham was the best ham. It was black on the outside. Tuxedos and tail coats were black and they were a man's finest, most expensive clothes. You had to use pepper to make most meats and vegetables fit to eat. The most flavorsome pepper was black. The best caviar was black. The rarest jewels were black: black opals, black pearls. ~ Ann Petry

Cat Stevens is also the only other member of the family who enjoys eating the meats that Dad brings home from the Strip, although sometimes he expresses his enjoyment by barfing. ~ Jesse Andrews

I love fresh citrus and always keep lemons, limes, and oranges on hand; they come in handy for spritzing up quickly grilled meats, seafoods, and vegetables, especially when followed up by a quick drizzle of extra virgin olive oil. ~ Emeril Lagasse

[It's] hard to fully enjoy your time on Earth without having your health. Ask anyone battling health issues - most especially, issues that could have been avoided. For me, I read food labels, I seek out places to purchase the best-quality foods available to me, and I inquire about how they are produced (meats and fruits/vegetables). ~ Adam Rodriguez

If I weren't in Radiohead I'd be working at a grocery store, I'd be that creepy guy who lives in an efficiency apartment and collects salted, cured meats. ~ Thom Yorke

There are promises of protection in the Word of Wisdom. The Lord's word of wisdom commanding abstinence from a worldly "king's portion" of tobacco, tea and coffee, and alcoholic beverages that are habit-forming, and which counsels the simple diet of fruits, grains, and vegetables in season, with meats used sparingly, has been given you as a revelation of God's great law of health. It stands today as a challenge to a world surfeited with things condemned as unclean and unfit for the human body.

If you have faith as the youthful Daniel and his brethren and purpose in your hearts that you will not defile yourselves with "king's meat and wine," even though you may be two thousand miles east of the Suez Canal, your faith will have the reward of hidden treasures of knowledge, of strong bodies that can "run and not be weary and walk and not faint." If by faith in this great law, you refrain from the use of food and drink harmful to your bodies, you will not become a ready prey to scourges that shall sweep the land, as in the days of the people of Moses in Egypt, bringing death to every household that has not heeded the commandments of God. ~ Harold B. Lee

Each course was more delectable than the last. Phoebe would have thought nothing could have surpassed the efforts of the French cook at Heron's Point, but this was some of the most delicious fare she'd ever had. Her bread plate was frequently replenished with piping-hot milk rolls and doughy slivers of stottie cake, served with thick curls of salted butter. The footmen brought out perfectly broiled game hens, the skin crisp and delicately heat-blistered... fried veal cutlets puddled in cognac sauce... slices of vegetable terrine studded with tiny boiled quail eggs. Brilliantly colorful salads were topped with dried flakes of smoked ham or paper-thin slices of pungent black truffle. Roasted joints of beef and lamb were presented and carved beside the table, the tender meat sliced thinly and served with drippings thickened into gravy. ~ Lisa Kleypas

Swirling furiously among the stairs and corridors of her exquisite home like a small and angry white bat Sybilla, Dowager Lady Culter, was not above spitting at her unfortunate son when he chose to sit down in his own great hall to take his boots off. 'If Madge Mumblecrust comes down those stairs once again for a morsel of fowl's liver with ginger, or pressed meats with almond-milk, I shall retire to a little wicker house in the forest and cast spells which will sink Venice into the sea for ever, and Madame Donati with it. The Church,' said Sybilla definitely, 'should excommunicate girls who do not replace lids on sticky jars and wash their hair every day with the best towels. ~ Dorothy Dunnett

I am utterly against those confused Olios, into which men put almost all kinds of meats and Roots. ~ John Evelyn

I always cook meats on low and things like eggs or cakes on high, because things with eggs in them you want to cook through and through; and you don't want to put food in there that cooks so slowly that bacteria develops. ~ Michele Scicolone

If I had to narrow my choice of meats down to one for the rest of my life, I am quite certain that meat would be pork. ~ James Beard

Sun, and sky, and breeze, and solitary walks, and summer holidays, and the greenness of fields, and the delicious juices of meats and fishes, and society, and the cheerful glass, and candle-light, and fire-side conversations, and innocent vanities, and irony itself
do these things go out with life? Can a ghost laugh, or shake his gaunt sides, when you are pleasant with him? ~ Charles Lamb

The most appealing thing to me about food is combining and layering flavors, tastes, and textures. So the perfect sandwich has to be toasted. It has to have Emmenthal Swiss cheese and a combination of sweet and savory - some cranberry or fig thing happening - with different kinds of meats like Black Forest ham and roast beef. ~ Kyle MacLachlan

In our short walks we passed the kitchen where food was prepared for the nurses and doctors. There we got glimpses of melons and grapes and all kinds of fruits, beautiful white bread and nice meats, and the hungry feeling would be increased tenfold. ~ Nellie Bly

I am pretty health-conscious, so when my girlfriend and/or I make dinner
no, I don't have a cook!
we choose the healthier options: lean meats, steamed veggies, fish, etc. Of course, there are always those cravings for the "bad foods" that I do give in to once in a while! ~ Tiger Woods

Kiss me again without my permission, " she whispered against his lips, "and I'll geld you and sell your balls to a Ruthanian specialty meats shop. Understood?"

"You won't do that," he whispered back. "You'd miss them too much."

Sin snorted and made the blade disappear into her pocket as she stepped back.

"Men are always overestimating the worth of their genitals."

~Sin to Con ~ Larissa Ione

Now alongside Scovell, John eased preserved peaches out of galliot pots of syrup and picked husked walnuts from puncheons of salt. He clarified butter and poured it into rye-paste coffins. From the Master Cook, John learned to set creams with calves' feet, then isinglass, then hartshorn, pouring decoctions into egg-molds to set and be placed in nests of shredded lemon peel. To make cabbage cream he let the thick liquid clot, lifted off the top layer, folded it then repeated the process until the cabbage was sprinkled with rose water and dusted with sugar, ginger and nutmeg. He carved apples into animals and birds. The birds themselves he roasted, minced and folded into beaten egg whites in a foaming forcemeat of fowls.
John boiled, coddled, simmered and warmed. He roasted, seared, fried and braised. He poached stock-fish and minced the meats of smoked herrings while Scovell's pans steamed with ancient sauces: black chawdron and bukkenade, sweet and sour egredouce, camelade and peppery gauncil. For the feasts above he cut castellations into pie-coffins and filled them with meats dyed in the colors of Sir William's titled guests. He fashioned palaces from wafers of spiced batter and paste royale, glazing their walls with panes of sugar. For the Bishop of Carrboro they concocted a cathedral.
'Sprinkle salt on the syrup,' Scovell told him, bent over the chafing dish in his chamber. A golden liquor swirled in the pan. 'Very slowly.'
'It will taint the sugar,' John o ~ Lawrence Norfolk